Ingredients: half a catty of peanuts, one egg, 4 tablespoons of corn starch, 4 tablespoons of sugar, black sesame 1 spoon, and half a spoonful of salt.
1, peanuts need to be washed, and the heat is easier to control when frying, so they won't be fried. Pick out the empty shell peanuts floating on the water and take them out to control the water.
2. Put peanuts in a bowl, put an egg, add about half a spoonful of salt, remove the fishy smell of the egg, and grab it evenly for later use.
3. Add about 4 tablespoons of dry starch to peanuts mixed with egg liquid, and it will become sticky when you grab it hard.
4, the oil temperature is 40% hot, chopsticks let small bubbles rise slowly inside, put the processed peanuts into medium and small fire and fry slowly, pay attention to spread them out with a shovel, and don't stick together.
5. After frying, remove the oil control, add 5 tablespoons of water to stir fry, add 4 tablespoons of sugar, and cook on low heat until the sugar melts.
6. Pour the fried peanuts into the pot and stir fry slowly. Add 65,438+0 tablespoons of black sesame seeds until the water is parched and all the sugar is absorbed on the peanuts. Turn off the heating. You can eat it after cooling. Very delicious. Eggs and crispy peanuts.
Ingredients: 3 peaches, 6 apricots, appropriate amount of cherries and appropriate amount of rock sugar. Fruit can be replaced with suitable varieties, and the practice remains the same. )
1, peaches, apricots and cherries should choose fresh fruits, pick out damaged fruits and remove the pedicels of these three fruits.
2. Soak apricots, peaches and cherries in salt water for 10 minute, then rinse with clear water, peel peaches, remove stones and cut into pieces, and cut apricots in half after peeling.
3. Clean the canned bottle, cook it in hot water for a while, and take it out to dry. You can also add some white wine, gently shake the bottle to make the inner wall of the bottle stick with white wine evenly, and pour out the remaining white wine. Liquor can also play the role of sterilization and disinfection.
4. Add a proper amount of water, processed peaches, apricots and rock sugar to the pot, add cherries after boiling, continue to cook for 3 minutes, put the canned food into the bottle while it is hot, and cover it. After the canned food is cooled, it will taste better in the refrigerator.
Ingredients: six cucumbers, 5 tablespoons soy sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 4 tablespoons sugar, 2 tablespoons white wine and salt; Dried Chili, ginger, garlic, fragrant leaves and star anise.
1, processing cucumber, cut the cucumber into four pieces. If you are making this kind of quick pickled cucumber, you don't need to remove the core in the middle. Grab two handfuls of salt and rub it evenly by hand, so that the cucumber is covered with salt particles as much as possible.
2. Put the cucumber in a dry and ventilated place for more than two hours to partially dehydrate it. If you can't wait for the cucumber to dehydrate, you can also press the cucumber with heavy objects or pinch the cucumber with your hands to dehydrate it quickly.
3. Add 5 tablespoons soy sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar and 4 tablespoons sugar to the pot. According to personal taste, add dry materials such as dried pepper, ginger slices, garlic cloves, fragrant leaves and star anise. After boiling for 2 minutes, add white wine and salt and stir evenly to make juice.
4. Pour the cucumber into the juice and stir well. Find a clean, oil-free and water-free container and pour the cucumber and juice together. Generally speaking, it takes 2 hours to marinate, but it is best to marinate in the refrigerator for more than 24 hours.
Ingredients: cucumber 1, proper amount, half an onion, auricularia auricula, fried peanuts, coriander 1, 4 cloves of garlic, salt 1 spoon, sugar 1 spoon, 2 tablespoons of soy sauce, 2 tablespoons of aged vinegar, Chili oil 1 spoon, and chicken essence.
1. Wash cucumber, wrap it with plastic wrap and pat it into thumb-sized pieces. Soak fungus, cut onion into coin-sized pieces, chop coriander, and cut garlic into minced garlic for later use.
2. Add chopped cucumber, onion, coriander, fried peanuts and fungus in turn in a large bowl for later use.
3. Add appropriate amount of minced garlic, shallots and 1 tablespoon of white sesame seeds into the seasoning bowl, and pour in a spoonful of hot oil to enhance fragrance.
4. When the oil in the bowl is slightly cool, add 2 tablespoons of soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of Chili oil, 1 tablespoon of sugar and a little salt and mix well. Pour the prepared seasoning into the ingredient bowl and mix well to serve.
Ingredients: yuba, auricularia auricula, coarse Chili powder 1 tablespoon, fine Chili powder 1 tablespoon, pepper powder 1 tablespoon, white sesame 1 tablespoon, shallots 1 root, 6 cloves of garlic, 3 parsley, 3 tablespoons of soy sauce.
1, yuba is 2 fingers wide in Kamikiri, and auricularia auricula is also soaked in a small piece in Kamikiri. Chop shallots, parsley and minced garlic.
2. Add 1 tablespoon of coarse Chili powder, 1 tablespoon of fine Chili powder, 1 tablespoon of pepper powder, 1 tablespoon of white sesame, 2 tablespoons of minced garlic and a proper amount of chopped green onion into the bowl for later use.
3. Add a proper amount to the pot, heat it to 60%, pour it into a bowl filled with seasoning, and continue to add 3 tablespoons of soy sauce, 65,438+0 tablespoons of white vinegar, 65,438+0 tablespoons of white sugar and appropriate amount of salt to the bowl and stir well.
4. Add the prepared juice into a bowl filled with yuba and auricularia auricula, and stir well to serve.
Ingredients: 2 drumsticks, 6 cloves of garlic, 4 shallots 1 root, 4 millet peppers, 3 parsley, 3 tablespoons of soy sauce, 2 tablespoons of aged vinegar, half a spoonful of sesame oil, oyster sauce 1 spoon, sugar 1 spoon, half a spoonful of pepper, salt and chicken essence.
1. After washing two chicken legs, add 1 spoon of cooking wine and 1 spoon of salt, knead well, let the salt and cooking wine fully absorb, and marinate for 30 minutes. Rubbing chicken legs repeatedly can shorten the curing time appropriately.
2. Add a proper amount of water to the steamer, put two chicken legs into a plate, steam them in the steamer for 25 minutes, and then take out the chicken legs and put them in cold water.
3. Wash the shallots, remove the roots, chop them, wash the parsley and cut them into sections of appropriate size. Peel garlic and cut it into minced garlic. Wash the millet pepper and cut it into rings for later use.
4. Add minced garlic, 3 tablespoons of soy sauce, 2 tablespoons of aged vinegar, half a spoonful of sesame oil, 1 spoonful of oyster sauce, 1 spoonful of sugar, half a spoonful of pepper, a proper amount of salt and chicken essence into the bowl, and stir thoroughly to blend the seasonings. Chicken (as food)
5. Tear two chicken legs into pieces of appropriate size, put the chopped onion, coriander and millet pepper rings into a bowl, then pour in the prepared juice and stir well. A plate of tender and smooth cold hand-pulled chicken is ready.
Required ingredients: celery 1, carrot 1, peanut 1 bowl, star anise, pepper, cinnamon, ginger, garlic, dried pepper, sugar 1 spoon, rice vinegar 1 spoon, half a spoon of chicken essence and salt.
1, carrots and celery are washed and cut into pieces, peanuts are washed and soaked in clear water in advance 1-2 hours, and ginger is peeled and sliced.
2. Add a proper amount of water to the pot, add ginger slices, cinnamon, pepper and star anise to boil, and add soaked peanuts. Cooking time of peanuts is the key. Boil for 4 minutes, turn off the fire and soak for 5 minutes, and let the peanuts cool naturally. This will make peanuts soft, crisp and delicious.
3. Add a proper amount of water, 1 tablespoon salt and a little cooking oil to the pot. After the water is boiled, put the diced carrot in the blanching water 1 min, then put the diced celery in the blanching water for 20 seconds, take them out together and take a quick shower.
4, garlic peeled and minced, pepper cut into sections, boil oil in the pot, and pour the oil into the pepper section.
5. Mix peanuts, diced carrots and diced celery, add minced garlic, pour in hot Chili oil, and finally add 1 tbsp white sugar, appropriate amount of salt chicken essence and 1 tbsp rice vinegar and stir well. A dish of colorful, sour and crisp carrots and celery mixed with peanuts is finished.
Material: 1 radish, 1 pepper.
1, wash the radish, cut off the roots and whiskers of the radish with a knife, cut off the pitted part with a knife, and rub it into filaments with a silk wiper, or cut it into thin slices and then cut it into filaments for later use.
2. Add the right amount of oil to the wok. When the oil is hot, add 1 small handful of pepper, which will explode. Use a strainer to fish out the peppers and throw them away.
3. Add shredded radish to the pot and stir-fry for about 1 min. Shredded radish doesn't need to be fried completely.
4. Find a container with a lid, add the fried shredded radish into the jar while it is hot, and compact it with a spoon to prolong the storage time. Cover and put the shredded radish in the jar in the refrigerator 12 hours after it is completely cooled. Don't open the jar in the meantime.
5. After the radish is pickled, take some and put it in a bowl. You can eat it with your favorite seasoning.
Ingredients: 4 preserved eggs, egg 1 piece, garlic bolt 1 small handle, bean paste, flour, garlic and millet pepper.
1. Slice the preserved egg after peeling, which can be thicker, so that the yolk will not spread when frying, and the taste is better.
2. Beat an egg in a bowl, then add a little flour and salt to make a batter. Flour is poured into the egg liquid at one time, which will form small pieces that are not easy to break up. You can add it several times and stir it while beating.
3. Pour the prepared batter into the preserved eggs, so that each preserved egg is evenly covered with batter. After the oil in the pot is hot, add preserved eggs and fry them on low heat. Both sides are golden and can be eaten.
4. Pour a little oil into the pot, saute garlic slices and millet pepper, then add garlic moss and bean paste and stir-fry until the red oil and bean paste are fragrant.
5. Put the fried preserved eggs into the pot, add soy sauce to taste, and add salt to the fried preserved egg batter. The bean paste itself is salty, so there is no need to add salt here.
6, stir fry a few times after adjusting the taste, pour a small amount of water, cover and simmer for a few minutes, you can try this if you like preserved eggs.
Ingredients: appropriate amount of edamame, half a pepper, 2 star anise, 3 dried peppers, 3 fragrant leaves, salt and chicken essence.
1. Choose fresh edamame, pick out edamame with wormholes and empty shells and throw them away. Wash the edamame several times with clear water to remove the dust and impurities attached to the pod.
2. Cut off both ends of the washed edamame, so that the juice penetrates faster and the edamame is more tasty. Cut the mouths at both ends of the edamame a little smaller to avoid the cut mouth being too big, and the pods are easy to crack.
3. Add 1 tablespoon pepper, 2 star anises, 3 dried peppers, 3 fragrant leaves and a proper amount of salt to the clear water pot. After boiling over medium heat, cook over low heat for 8 minutes.
4. Cook a few drops of cooking oil and half a spoonful of baking soda in the pot, stir well, add the processed edamame and cook for 8 minutes. Remember not to cover the pot after adding edamame.
5. After the edamame is cooked, you can immediately remove the edamame and cool it in cold water, so that the edamame can remain green and not change color. If you want to make the edamame more tasty, you need to take it out first, and then pour it into the soup after it is completely cooled, so as to keep the edamame green but not yellow.